Boil the asparagus and cut the tops.

Place the cream cheese in a mixing bowl and let it sit out for about 30 minutes, to come to room temperature.

Add salt, pepper, and lemon juice and mix at medium-high speed until well blended and whipped into a lighter texture.

Add finely chopped green onions and mix well.

Fill a pastry bag with the cream cheese mixture. You can also use a small spoon.

Using a skewer, poke a hole in the stem side of each tomato.

Make an X cut on the top of each tomato 1/3 of the way down the tomato.

Using a small spoon scoop out the flesh from the insides of each tomato.

Pipe the mixture into the cut end of each tomato, filling it up.

Refrigerate up to 6 hours before serving.

Insert asparagus into the hole at the stem end of the tomato.

Arrange tomato tulips on a serving platter.

You can use one piece of green onion leaf to tie a knot around the stems to make a nice bouquet.